What's wrong with food in America?

I went grocery shopping this weekend, at the local large-chain grocery store here. For context, it's in the middle of the city, in a predominantly minority neighborhood, which I say to indicate that this market is no Whole Foods.

With all the talk about diabetes, high blood pressure, obesity, the list goes on, the first place to look is America's supermarkets.  When did chicken cost 59 cents a pound, and green peppers $2.99/lb?  Why are their 8 ways to buy beef  alone (ground, sirloin, and a other cuts I can't begin to name) but only 4 varieties of leafy green vegetables, all more expensive than meat, cookies, Doritos, and frozen chicken nuggets?  There is something wrong with this picture. I'm not slamming meat, but when processed, packaged foods and meat cost half as much as fresh produce, what's the logical choice, people? 

In the vast majority of countries around the world, if you're poor, you eat vegetables. Meat is a luxury. Goodness knows packaged foods and fast food don't even exist there. Maybe if that were the case in the U.S., and fresh fruits/veggies were actually affordable, we wouldn't have all this obesity business.


And my other beef (no pun intended) with most foods on the market? Sugar. Seriously, we must have the absolute sweetest tooth imaginable on the planet. Yogurt? 30+ grams of sugar.  Instant oatmeal? So sweet my teeth could fall out.  Quick breads? I've seen recipes calling for 2 CUPS per small loaf (see my previous recipe, in which I cut the sugar in half). And if you want to get "reduced sugar," giddy up for some artificial sweetener, to yes - make the food even more sweet.  Why not slash the sugar in most foods in half and offer real reduced sugar options?  The sugar industry must be a lobbying beast.

I know none of this is enlightening or original news, but fer crying out loud, let's make it easier (and more affordable!) for American consumers to make good choices.

Ann's Banana Bread

Banana bread. Look at that crackly crust!

This is the best banana bread I have ever had.  Last year, Ann baked it for an event. I promptly scarfed down 3 slices, and then I begged her for the recipe. It is definitely a treat (just look at the ingredient list, and that's after I modified it a bit to make it slightly healthier).  Nevertheless, it's worth the indulgence.

Ann's Banana Bread (the best!)

Ingredients

½ c. butter (1 stick)

1 cup sugar, plus a bunch extra for sprinkling. (Can use less if you want)

2 eggs

¼ c. sour milk or buttermilk*

1½ c. flour (I used 1 cup all-purpose and 0.5 cups white whole wheat)

¾ t. baking soda

½ t. salt

1 c. mashed bananas (about 2 large)

1 c. pecan pieces (optional)

2 T. vanilla extract

 

1.  Cream butter and sugar together.

2.  Add eggs and vanilla and mix well.

3.  Mix flour, baking soda, and salt together.

4.  Add dry mixture alternately with sour milk and bananas.

5.  Mix butter/sugar/egg/vanilla mixture.

6.  Sprinkle a heavy layer of sugar on the top of the loaf.  This will make a crackly crust.

Use a larger loaf pan—this recipe makes too much batter for a small loaf pan.  Bake at 350 degrees for about one hour.  Makes one generous loaf.  Use a thin knife in the center of the loaf to test for doneness.  This bread can stay in the fridge for months without getting spoiled, and it freezes beautifully.

*If you do not have sour milk or buttermilk, add about a tablespoon of lemon juice to plain milk and let it curdle for a few minutes before adding the milk to the mixture. 

Hollow Chinese Watercress

Hollow Chinese Watercress aka "Hollow Heart Vegetable"

This is, hands down, my favorite vegetable. It touched my lips, or so I first remember, when I was eight at my grandparent's home. I couldn't get it enough of it, leaving my grandparents bemused yet obliging to my obsession. Apparently, this vegetable grows everywhere and is considered a weed. Back then, it cost the equivalent of 2-3 cents/pound. If it were only so cheap in the U.S.

I never know what to call this vegetable in English. The direct translation is "hollow heart vegetable. " I have dubbed it "hollow Chinese watercress" because I think it sounds more elegant.  The watercress part is not quite accurate, because it doesn't have the same peppery flavor. It's a mild-tasting leafy green vegetable with the perfect mix of crunch (stems) and tenderness (leaves). A quick Google search told all! According to Wikipedia, this is "Ipomoea aquatica." And indeed, it has been officially designated a "noxious weed" by the USDA.  Another interesting fact: according to Chinese culture, individuals, especially the elderly, should consume the vegetable in minimal quantities, lest the person become hollow and empty inside. If that were the case, I'd be as hollow as the inside of a bamboo stalk.

The recipe...easy peasy:

Sauteed Hollow Chinese Watercress with Garlic

Ingredients
- Big bunch of hollow Chinese watercress.
- 4-5 cloves of garlic, chopped into 0.5 cm slices
- 1 tablespoon olive oil
- Salt to taste

1. Wash watercress well. Chop off about 1 inch from the stem ends and discard. Cut the stem portion into 1 inch pieces and the leafy portion into 2-3 inch pieces.
2. Add about 1 tablespoon of oil and the chopped garlic into a large non-stick pan. Then turn the heat to high. The trick is to add garlic to cold oil, allowing time for the oil to absorb all the garlicky flavor.
3. Once the pan is hot, add the watercress stems. Stir around for a minute.
4. Now add the watercress leaves. Continue sauteing until the leaves are wilted and the stems soft but still slightly crisp. This takes about 5-7 minutes, depending on how much heat your stovetop can produce. Mine is really weak, so I often have to add a bit of water and cover the veggies to get them soft. Salt to taste.

Here are some pictures to give you an idea of what it looks like throughout the cooking process:

Garlic. Yum.

Right after the leaves were added

Voila!